Wild Rice and Butternut Squash Stuffing with Almonds - Diamond Nuts

Ingredients

• 1 cup wild rice
• 1 2-pound butternut squash peeled, seeded and diced
• 3 tablespoons extra virgin olive oil
• 1 cup sliced shallots
• 1 tablespoon butter
• 2 cups frozen or vacuum-sealed cooked brown rice (8.8- to 10-ounces)
• 1/2 cup Diamond of California® slivered or sliced almonds, toasted
• 1/4 cup currants
• 1/4 cup chopped fresh Italian parsley